Method

Bring 1 cup of the wine to the boil in a small saucepan; stir in the jelly crystals until dissolved. Stir in remaining wine. Pour the jelly mixture into a shallow metal container. Refrigerate until jelly is almost set.

Place the cake in a 3-litre (12-cup) glass serving bowl; sprinkle with the sherry. Spoon the jelly over the cake. Top with the custard; refrigerate for 6 hours or overnight.

Just before serving, beat the cream in a small bowl with an electric mixer until soft peaks form. Decorate the trifle with raspberries and spoonfuls of whipped cream.